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Eat Your Vegetables: Bok Choy
Bok Choy! It’s the more exotic, less stinky cousin of my ol’ favorite cabbage. If it was a character in a noir film, it would be the dangerously beautiful Asian woman wearing a red satin dress and smoking a cigarette in a diamond-encrusted holder.
Or something like that.
What happened to that gorgeous, giant head of bok choy you see above is much more mundane: it was unceremoniously washed in cold water, then roughly chopped and thrown into a stir fry (with leftover grilled chicken thighs, steamed broccoli, and a healthy pour of Sunshine Sauce.)
Never cooked bok choy at home? Do not be intimidated! Here’s all you need to do:
Wash the leaves and don’t worry about drying them. The clinging water beads will help with the wilting process.
Cut off the leafy part and coarsely chop the leaves into 1- to 2-inch pieces. Set aside.
Chop the white stalks into thin-ish slices – just like you would with celery or fennel.
Heat a large pan, throw in the stalks, cover, and steam for 2-3 minutes. Throw in the leaves, cover, and steam for another minute or until they’re wilted to the degree you find tasty.
At this point, you have a few options: add other veggies and cooked protein to make a stir fry – or add flavorings to the bok choy and eat it as a side dish. Stuff that makes it tasty: coconut oil and crushed garlic… Best Ever Stir Fry Sauce… sesame oil, crushed garlic, and ginger… and, of course, Sunshine Sauce (which, frankly, would be delicious on torn-up newspaper).
In case you need more than “tastes good” to recommend bok choy, you should also know it’s a good source of Thiamin, Niacin and Phosphorus, as well as Vitamins A, C, B6, and K, plus Riboflavin, Folate, Calcium, Iron, Magnesium, Potassium, and Manganese.
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Your name is Melissa AND you want to be a detective?! We should be blogging friends!
Thanks for taking some of the mystery out of bok choy. I always see it at the grocery store (though NEVER that size!) but I've been intimidated to give it a shot.
I've never cooked with fresh Bok Choy so this picture is totally incredible to me! I've only had baby bok choy which is more tamable for me and I love it!
I will say, never been able to make it like Grandma though.
I would like to shout out my praises for your Sunshine Sauce…YUM!!! I used it on my salmon wraps and am in love. This sauce will play big role in my meals this Spring and Summer. Thank you!!!
BTW…I have never seen a head of bok choy that large!
I got some bok choy in my community basket this last weekend and I can’t wait to make it. Not something I typically buy myself, but when I get it I love it!
if you look up the nutrition facts for bok choy, this is THE BEST vegetable in the world. it has 95% of what the body requires to complete healthy functions and restore vital cell reproduction. it also combats cancer causing agents and free radicals. if you eat (mainly just the leaves are important), you will prevent or cure any cancer in you body (we all have cancer cells, they are just dormant). this is a MIRACLE food, and only now becoming popular. It’s best to eat the leaves raw (I like a little salt on mine =)) and at least 2 cups of just the leaves. It’s very filling and once you recognize the benefits, you will make sure to have it in your house at all times. Why do you think the chinese and polynesians live to be 98 years old? b/c all they eat is fish and bok choy!
help me find sunshine sauce…..i clicked on link but kept getting error 404
thank you…..looking forward to making my boc choy! yeah
Fixed the link… thanks! Here’s the direct link – http://meljoulwan.com/2009/07/21/sunshine-sauce/
If that happens again in the future, my search is pretty good, so if you get a 404, just search for the title of the recipe. Happy cooking!